You’ll love the smell that wafts through your house when this Baked Chicken and Rice Pilaf is in the oven! The rice is cooked with cranberries and walnuts in a herb infused apple broth, with fresh apple tossed through. Combined with a simple, terrific sticky chicken, this is a fabulous quick-prep one pan dinner!
Oven Baked Chicken with Cranberry, Walnut and Apple Rice Pilaf. That’s somewhat of a mouthful of a recipe name, isn’t it??!! Oh wait – “mouthful”. *Head smack* Talk about a bad joke.
In the lead up to Christmas, it’s always festive-food-heavy around here. So I thought I’d sneak in a quick dinner recipe, with a festive spin. This is literally something I made up on the weekend. Inspired by Christmassy flavours, and wanting to use up leftover cranberries and nuts from all the Christmassy cooking that’s been going on around here.
This recipe is based on the cooking method I use for my Baked Chicken and Rice which is, as strange as it may sound, probably the all time most popular recipe on my site – ever. Which, even though it sounds so ordinary and unexciting, actually makes me really happy because I feel like Chicken and Rice is a staple meal for many households around the world, so it’s nice to be able to share one that is really super tasty and yet very simple and quick to make.
My little but big-impact trick to make a baked chicken and rice extra tasty is to “oven saute” onion in butter before adding the rice. Just plonk onion, garlic and dollops of butter in a pan and bake while you prepare the rest of the recipe.
It truly makes all the difference. There is a reason why onion and garlic is the starting point for so many savoury recipes – because it’s a great flavour base. And I start my stovetop pilaf with sautéed onion, so I do the same for my baked pilaf.
Other than that, the only other key thing that makes all the difference is getting the liquid to rice ratios right. Because soggy rice is a big no-no in my world, and baked rice is more prone to being soggy if you overdo the liquid by even 1/4 cup.
I love baking the cranberries and walnuts in the rice itself. The cranberries become plump as they suck in the apple-herb infused broth (oh wait, have I mentioned the rice is cooked in an apple juice broth?? It’s SO GOOD!!!), and the walnuts soften but still retains that soft crunch. Also, the walnuts and cranberries end up on the surface of the rice so they get nice and toasty.
Before I sign off, quick apology for delayed response to messages and cooking questions over the weekend. The RecipeTin Family were busy catering a Christmas party for Mama RecipeTin and 30 of her friends. An extensive canapé menu plus buffet, ending with what I’m calling the Never-Ending Meringue Tart, a 2 metre long construction made with a meringue tart shell, topped with cream and fruit. Easier to make than Pavlova, the meringue can be made days and days in advance, and I thought it was a nice statement dessert that is great for feeding lots of people. 🙂
Here it is at the Christmas Party. What you see there only required 7 egg whites and fed 30 people – can you believe that?? Pretty cool! Though… had to make do with baking paper to serve it. Searched my cupboards but couldn’t find a platter that long….. 😂
Oh – and here’s a photo I took when I did a test run at home. Want the recipe? 😉 (PS Reminder – super duper easy! Easier than Pav! Make as loooooong as you want!)
Umm, better actually finish up with a photo of the recipe I’m sharing today – Oven Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. 😂 An easy festive-inspired dinner made in one pan! – Nagi x
PS The simple Sticky Chicken is really fantastic but I have to say, the real star of this is the Cranberry, Walnut and Apple Pilaf. Can’t-Stop-Eating-It delicious.
PPS Look closely ↓↓↓ No sign of soggy, gluey rice. It’s fluffy! Fluffy fluffy!
The RICE PILAF in this recipe is sensational. Tastes savoury but with a touch of apple sweetness, herby fragrance, combined with plump cranberries, warm crunch of walnuts, and with fresh apple providing a fabulous finishing touch. The chicken is sticky from the jam (great shortcut trick) and savoury from the seasoning spices. The key step that makes a real difference is "oven sautéing" onion and garlic first. Festive inspired midweek meal to have all year round! Recipe VIDEO below.
- 5 chicken thigh fillets , bone in (about 220g / 7oz each) (Note 1)
- 1 small onion , finely chopped
- 1 garlic clove , minced
- 50 g / 3.5 tbsp unsalted butter (or sub with oil of choice)
- 1 1/2 cups / 270g long grain rice (Note 2)
- 1 1/4 cups / 315 ml apple juice
- 1 1/2 cups / 375 ml chicken broth
- 1 cup / 120g dried cranberries (or other dried fruit of choice)
- 1 cup / 125g walnuts , roughly chopped (or other nuts of choice)
- 1 red apple , cut into small dice
- 3/4 tsp dried rosemary
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup / 100g apricot jam (or other jam - Note 3)
- 2 1/2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp All Spice
- 1/4 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- Oil spray
- Fresh parsley , finely chopped
-
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
-
Use a baking dish about 22 x 33cm / 9 x 13".
-
Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.
-
If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
-
Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.
-
Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
-
Add cranberries and walnuts. Stir.
-
Top with chicken - it will be partly submerged. Save glaze in bowl.
-
Cover with foil. Bake 20 minutes. Remove foil - don't worry if there's still liquid (Note 4).
-
Spoon all remaining Glaze onto chicken. Optional: spray with oil (gives chicken a slightly nicer finish). Bake for another 30 - 35 minutes until chicken is browned.
-
Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
-
Serve chicken with rice pilaf, garnished with fresh parsley if desired.
1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.
If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken - you need some space for the liquid to evaporate during the uncovered baking time.
2. RICE: This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 - 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).
3. JAM: You can't really taste the jam flavour that much so it will be fine to sub with another flavour of choice. Marmalade would be especially great, I think.
4. LIQUID in rice: I find that the speed at which the liquid is initially absorbed into the pan can vary, but the end result always ends up the same. The thin enamel pan in the photos and video probably heats up faster so the liquid absorbs faster. I have more liquid at the point where I remove the foil when I make this in my glass pan. But the end result is always the same so don't worry!
5. NUTRITION - there's enough rice for 7 to 8 servings because I find it's best to cook a minimum of 1.5 cups rice when using the baking method. So the nutrition shown below is for 1 piece of chicken plus 1/8th of the rice. This dish is higher calorie than most recipes I share because of the walnuts and cranberries, together accounting for about 100 calories per serving. Totally worth it - they MAKE the pilaf!!!
WATCH HOW TO MAKE IT
LIFE OF DOZER
Bank meetings are never dull when Dozer tags along!
(This is at the Commonwealth Bank in Mona Vale. I live in a VERY dog friendly area!!!)
(When he stood up, the carpet under him was no longer grey – it was gold. 😂)
I just found you today and have printed off so many recipes that the light is on saying I need a new toner cartridge! I love your cooking philosophies. Only fresh, accidentally healthy, and not sacrificing taste for looks. I see beautiful desserts often on other blogs, then I am disappointed when I see the words “instant vanilla pudding” and “Cool Whip,” especially within the same recipe and there are LOTS like that. And slow cooker recipes that are so tasteless! I lived 5 years in Japan and my husband is Japanese, and I think your recipes are a nice mix that will suit both of us. I am so looking forward to making these and feel lucky to have found you.
Oh I love hearing that Carol! I’m so pleased you like my recipes. I hope you like my mother’s Japanese recipes too!! 🙂 N xx
Hi there! I will be making the rice pilaf tomorrow separate so I can have it with your schwarma recipe. Can/should I use my rice cooker for the pilaf? Combine all liquids in the rice cooker after washing the rice and throw the walnuts in as well? Or will it not cool properly in a rice steamer because of the apple juice? Thnaks so much !
Hi Carl! Sorry to say this one is for oven baking so the liquid ratios will be different if made in a rice cooker. Sorry! N xx
Hi Nagi.
I think this recipe sounds amazing.
I just have one question re the apple juice.
I don’t have a juicer and was wondering what brand of apple juice should I buy from Woolworths or Coles?
I just didn’t want this beautiful meal to turn out too sweet.
Thank you for any advise you may have.
Kind regards.
Hi Julie! Just any apple juice without added sugar 🙂 That way you know it’s the right level of sweetness! N x
My sons won’t be happy with one piece of chicken so would I just use a larger baking dish and increase the number of servings? I might be left with loads of rice which might not be a bad thing😂
Marjory in toronto
You’re insaaaaane! Everything you make is delish!!!! Cant wait to see you on TV.
I’ll be so proud: ha! I knew her first!
😂 You’re going to make my head SO BIG!!!
I made this for dinner tonight – had all the ingredients except dried cranberries so subbed dried cherries. I used boneless chicken breasts split lengthwise in an 8.5″ by 11.5″ x 2.5″ ceramic casserole. You were right on needing space between the chicken pieces to get rice fully cooked. The rice was great around the edges, but not sufficiently done towards the middle. I did bake the rice covered w/foil for 25 min, then added the chicken and baked another 25 min. When the rice was found to be undercooked, I removed all the chicken, poured a few tablespoons of water in, covered with foil and baked another 20 min. I was surprised that the rice was still hard in places. Definitely loved the flavors and will try it again with thighs and more space between the chicken pieces.
Hi Judy! I’m sorry to hear the rice took so long to cook, can I ask what type of rice you used???
Hi Lucy – I used Trader Joe’s Organic white basmati. I really think it was that the chicken pieces almost completely covered the top of the baking dish. I ended up adding another cup of 1/2 apple juice-1/2 water the next day, covered with foil and baked another 30-45 min. I added the leftover chicken towards the end to just warm it. It came out fine. It was a yum combo of flavors and I’ll sure try it again. thanks for your response!
I make a simular dish using Uncle Ben’s long grain wild Rice. I cook the rice using package directions first on top of stove while the bare chicken is in the oven. About 25 minutes. Then I combine the rice in my baking dish. And all is cooked well no hard rice pieces. But I’m anxious to try the cranberries and walnuts. Thanks. Lucy from Louisiana. !!
This recipe looks wonderful! Especially since I have all the ingredients. Not sure how I found your blog but I’m glad I did. Now I’m off to search for recipes of the Christmas feast you referred to, especially that meringue! Thanks for blogging!
I’m so glad you found me too Melody! Hope you enjoy my recipes! N xx
I just made this dish and it was wonderful. The only question I have is how does it store with fresh apples chopped up in the rice? Thanks.
It looks delicious I can’t wait to make it. My husband is a hunter and has quite a lot if pheasants, so I’m going to do it with boneless breasts. I’m sure it will be just as good. Thank you for your great receipes. Merry Christmas 🎄
Oh wow, that sounds amazing Georgeanna!! Merry Christmas to you too! N x
We’re snowed in here in our little corner of the Adirondacks, and we made this wonderful baked chicken & rice pilaf recipe for dinner tonight and it could not have been more perfect! The spices are magnificent, and the cranberries, walnuts and apple sublime! I am sending the recipe to my friends!
Thank you so much Nagi!!!
Merry Christmas!!
It’s almost 40C / 104F today, I’m DYING of heat!! I can’t imagine it snowing!!! Merry Christmas to you too Nadine, I hope Santa spoils you rotten! N xx
Oh, my stars! 104 Fahrenheit? I hope you and Dozer are sitting down in front of one gigantic fan! Yes, it’s been snowing all day long and into the night — and which has really messed up last minute Christmas shopping — but as we live not far from the North Pole — we’ll message Santa to bring you lots of goodies and a big draft of polar wind and icicles, too!!!!
Can I make this and freeze it and then just reheat in oven prior to our gathering after Christmas? I will be away from home for the 3 day . prior and will not be to prepare it and bake it in time for it.
Hi Charlain, yep you sure can!
Thank you for this awesome recipe – made it tonight and may make it along with roast beef for Christmas !
So glad you enjoyed it that much Jeanne! N xx
Thank you for providing the weights, this was absolutely delicious! Will definitely be added to my (your!) recipes. I have just seen the prawn sauce recipes, can I ask you to update those with weights as well, please. I have tried to find measuring cups to buy but the only ones available seem to be American, which I know is different. To save keep bothering you, do you know of a reliable conversion website that I could use? I have looked at some but they all differ and don’t show conversions for all the different ingredients.
Thank you.
Our family from 2 years to 64 had this last night and second and third helpings were had by all! The rice without the chicken was fab! With the gnarly chicken just a sensation! Yummmm!
Love hearing that John!! Thank you so much for taking the time to let me know – N x ❤️
Hi Nagi, I have just seen this recipe, it has all my favourite Christmas flavours and I plan to make it on Sunday, BUT (you can probably guess what I am going to ask!), can you please update it with weights for this hopeless Englishwoman? I also have to let you know that my (Christmas) freezer is full of your recipes – Thai fishcakes, cocktail meatballs, party pies, sausage rolls etc. My husband has been taste – testing for me (!) and says my cooking has never been better!
Thank you, and Happy Christmas to you and Dozer.
Done! Merry Christmas to you too Helen! N xx
Hi Agi
Cooked this for dinner tonight…it was delicious…
I used home made lemon marmalade which worked really well and because I did’t have a full cup with cranberries, I added 1/2 cup of jewel-like pomegranate seeds with The apple . They added another dimension of texture and taste.
Thanks for a great recipe
Liz
Hate the spell check Nagi
😂
That’s so great to hear Elizabeth! Thanks for letting me know – N x ❤️
Just had this for lunch. Delicious!!! Throughout lunch, my husband kept on saying, ” this is excellent, excellent…”
Nagi, thanks again.
That’s so great to hear Beth! Thanks for letting me know – N x ❤️